Sambal Telur (Egg Sambal)

Name: Sambal Telur (Egg Sambal)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 people
Ingredients: 6 oz (175g) fresh red chilies; 1 tablespoon toasted belacan (Malaysian shrimp paste); 4 oz (125g) shallots; 1/4 teaspoon salt; 2 teaspoons fish sauce; 2 1/2 teaspoons sugar/ palm sugar; 4 tablespoons oil

User Reviews

4.3

27 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 people
Calories
262 kcal
Course
Side Dish
Cuisine
Malaysian

Sambal Telur (Egg Sambal)

Kelsey Carr

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Sambal telur or egg sambal is a delicious Malaysian recipe. Combining cooked sambal with hard boiled eggs, sambal telur or egg sambal is great with rice.

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Ingredients

Servings

Cooked Sambal:

6 oz (175g) fresh red chilies seeded and cut into small pieces
1 tablespoon toasted belacan (Malaysian shrimp paste)
4 oz (125g) shallots
1/4 teaspoon salt or to taste
2 teaspoons fish sauce
2 1/2 teaspoons sugar/ palm sugar or to taste
4 tablespoons oil

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Instructions

Prepare the sambal by grinding chilies, shallots, and toasted belacan in a mini food processor. Make sure the sambal paste is well blended and smooth. Heat up a wok with oil and “tumis” (sauté) the sambal paste.
Add in onion rings into the pan and mix well.
Saute the onions together with the sambal paste until translucent.
Add in Hard Boiled Eggs into the pan and mix well.
Transfer to a bowl and serve immediately.

Notes

There are two types of sambal: raw/fresh or cooked sambal.
Raw/fresh sambal is a tableside condiment, but cooked sambal is a flavoring paste used to create numerous sambal-laden dishes.
Here is my raw sambal belacan recipe.

Nutrition Information

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Serving 4people Calories 262kcal (13%) Carbohydrates 12g (4%) Protein 10g (20%) Fat 19g (29%) Saturated Fat 13g (65%) Cholesterol 229mg (76%) Sodium 587mg (24%) Fiber 1g (4%) Sugar 7g (14%)